Spanish Garlic and Bread Soup

• μερίδες: 4 servings
• συνολικός χρόνος: 45 minutes

Υλικά

6 tablespoons extra-virgin olive oil, divided, plus more to serve

1 bunch scallions, thinly sliced, whites and greens reserved separately

6 medium garlic cloves, thinly sliced

4 teaspoons sweet paprika

1 1/2 teaspoons smoked paprika

6 ounces sourdough or other rustic bread, cut into ½-inch cubes (about 4 cups), divided

6 cups low-sodium chicken broth

Kosher salt and ground black pepper

4 large egg yolks

Οδηγίες

In a medium saucepan over medium-low, combine 3 tablespoons oil, the scallion whites and garlic; cook, stirring occasionally, until beginning to color, 8 to 10 minutes.

Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds. Add 1 cup of the bread cubes and stir well. Stir in the broth, then bring to a simmer over medium-high. Reduce to medium-low and cook, whisking occasionally to break up the bread, for 15 minutes. Whisk vigorously to ensure the bread has fully broken down.

While the broth mixture cooks, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining bread, the scallion greens and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the bread is browned and crisp, 8 to 10 minutes. Remove from the heat and set aside.

When the broth mixture is done, in a medium bowl, whisk the egg yolks. Remove the pan from the heat. Gradually whisk 1 cup of the hot broth mixture into the yolks to temper them. With the pan still off the heat, vigorously whisk the egg yolk–mixture into the soup. Taste and season with salt and pepper.

Divide the toasted bread among individual bowls. Ladle the soup into the bowls and drizzle with additional oil.